Uptown Buffet in Miami was ordered shut on Feb. 18 after a staggering 41 food safety violations — one of the worst inspections in recent memory.
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Inspectors found roaches, dead insects in rice, and temperature abuse of multiple foods.
Even after a follow-up inspection, 29 violations remained.
China One in Davie was also ordered shut after roaches were seen crawling near soup pots and inside single-use container bags.
Meanwhile, an IHOP in North Miami Beach had rodent droppings and dead roaches, but oddly, it was not shut down despite these serious issues.
All the places mentioned were allowed to re-open following a mandated cleanup and then a re-inspection.
**UPTOWN BUFFET
8275 WEST FLAGLER ST.
MIAMI
INSPECTION BASED ON COMPLAINT
ORDERED SHUT 2/18
41 VIOLATIONS FOUND
“Presence of insects, rodents, or other pests. Observed 2 dead insects in dry rice container.”
“Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 dead insects in dry rice container; 20 lbs.”
“Roach activity present as evidenced by live roaches found. Observed 1 live roach on dry food rack in back of kitchen; seen where flour is held. Observed 1 live roach on dry spice rack. Observed 1 live roach on wall behind prep sink. Observed 3 live roaches on wall above ware wash area.”
" Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fridge at sushi station with ambient temperature of 68F. The following foods stored inside for more than 4 hours prior to inspection: fried shrimp (60F - Cold Holding); cooked rice (60F - Cold Holding); masago (57F - Cold Holding); cream cheese (59F - Cold Holding); raw tuna (60F - Cold Holding); crab (59F - Cold Holding). Repeat Violation.”
“Bowl or other container with no handle used to dispense food. Observed bowl stored in rice container. Repeat Violation.”
“Buildup of food debris/soil residue on equipment door handles. Observed soiled handles throughout kitchen on equipment. Repeat Violation.”
“Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout entire establishment. Repeat Violation.”
“Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled interior of microwave at soda dispenser. Repeat Violation.”
“Equipment and utensils not properly air-dried - wet nesting. Observed sheet trays wet nesting on dish rack. Repeat Violation.”
“Equipment in poor repair. Observed reach in cooler in back of restaurant dry storage with leak forming from bottom of equipment.”
“Floor soiled/has accumulation of debris. Observed in dining area and throughout kitchen, walk in cooler and walk in freezer.”
“Food stored on floor. Observed in kitchen area and walk in cooler and freezer cases of different food stored on floor. Repeat Violation.”
“Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp in standing water. Operator turned cold water on and left running. As per operator, shrimp was placed at time of opening; less than an hour prior to beginning of inspection. Repeat Violation.”
“Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed fridge at sushi station with ambient temperature of 68F. The following foods stored inside for more than 4 hours prior to inspection: fried shrimp (60F - Cold Holding); cooked rice (60F - Cold Holding); masago (57F - Cold Holding); cream cheese (59F - Cold Holding); raw tuna (60F - Cold Holding); crab (59F - Cold Holding) Repeat Violation.”
“Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked meat in walk in cooler. Observed raw salmon stored above ready to eat veggies. Observed raw chicken above tomato salad in reach in cooler across cook line.”
“Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in coolers throughout establishment. Observed exterior of equipment soiled in kitchen area. Observed exterior of sugar and flour containers soiled in back of kitchen. Observed underneath equipment on cook line soiled tops. Repeat Violation.”
RE-INSPECTION 2/19: 29 VIOLATIONS STILL EXISTED.
“Observed 1 live roach on dry flour rack. Observed 1 live roach on refrigerator in soda bar area. Observed 3 live roaches on spice rack in back of kitchen. Observed 1 live roach on prep table across cook line.”
“Observed soiled handles throughout kitchen on equipment.”
“Observed 1 dead roach next to dish machine. Observed 1 dead roach on prep sink.”
**CHINA ONE
15711 SHERIDAN STREET
DAVIE
INSPECTION BASED ON COMPLAINT
ORDERED SHUT 2/18
12 VIOLATIONS FOUND
“Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling around soda cooler at front, customer killed roach. Observed 4 live roaches crawling on wall, around pots of soup on rack in kitchen. Dead roaches on premises. Observed 1 dead roach at base of rack in kitchen.”
“Presence of insects, rodents, or other pests. Observed 3 spider colonies in kitchen above drying rack above triple sink. One spider colony at front desk.”
“Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at hot table (aluminum pan on top of griddle) - fried egg roll (116F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. Operator turned up temperature. Observed at preparing table in kitchen - container of fried chicken nuggets (94F - Hot Holding) as per operator item held out of temperature approximately 30 minutes. Operator placed item in cooler. Observed at preparing table in kitchen - yellow rice (124F - Hot Holding) as per operator item held out of temperature for approximately 20 minutes. As per operator employee forgot to place item in cooler. Repeat Violation.”
“Buildup of food debris/soil residue on equipment door handles. Observed at walk in cooler, walk in freezer, reach in freezer. Repeat Violation.”
“Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at walk in freezer - raw chicken (commercially packaged) stored above cooked pork bits (not commercially packaged).”
FOLLOW-UP INSPECTION 2/19
“Observed -2 live roaches crawling around front counter -1 live roach in bag of single use containers -3 live roaches in box of single containers -2 live roaches crawling around rack in kitchen near grill.”
**INTERNATIONAL HOUSE OF PANCAKES (IHOP)
1101 NE 163RD STREET
NORTH MIAMI BEACH
INSPECTION DATE 2/17
17 VIOLATIONS FOUND
FOLLOW-UP INSPECTION REQUIRED
“Rodent activity present as evidenced by rodent droppings found. Observed approximately 10+ rodent droppings in a box of single service cups, 30+ rodent droppings in the upstairs dry storage area.”
“Dead roaches on premises. Observed 4 dead roaches in the upstairs dry storage area.”
“Food-contact surface soiled with food debris, mold-like substance or slime. Observed kitchens waffle maker with heavy grease.”
“Dish machine chlorine sanitizer not at proper minimum strength. Discontinue use of dish machine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm), operator prepped 3 compartment sink.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (53F - Cold Holding); slice tomato (48F - Cold Holding); shredded cheese (47F - Cold Holding) stored in the kitchen reach in cooler for less than 3 hours, as per operator. Operator states it’s due to opening and closing so much. Repeat Violation.”
“Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage (98F - Hot Holding) stored on top of the flattop for less than 30 minutes, as per operator.”
**QUARTERDECK SEAFOOD BAR & GRILL
2933 EAST LAS OLAS
FORT LAUDERDALE
INSPECTION DATE 2/21
7 VIOLATIONS FOUND
FOLLOW-UP INSPECTION REQUIRED
“Live, small flying insects found Observed approximately 5 small, flying insect landing inside olive jar at bar. Operator discarded olives, removed jar, and had bartender remove flies from bar.”
“Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects found Observed approximately 5 small, flying insect landing inside olive jar at bar. Operator discarded olives, removed jar, and had bartender remove flies from bar.”
“Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 4 drawer stove cooler// raw burger patty (49F - Cold Holding); sliced cheese (51F - Cold Holding); cooked ribs (46F - Cold Holding); raw mahi (47F - Cold Holding); raw chicken (45F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today; foods stored inside cooler drawers overnight. Repeat Violation.”
**A TACO BY DIVINO/CEVICHES BY DIVINO
15651 SHERIDAN STREET
DAVIE
INSPECTION DATE 2/20
10 VIOLATIONS FOUND
FOLLOW-UP INSPECTION REQUIRED
“Live, small flying insects found Observed approximately 10 small flying insects at bar area - landing on sink trash and drink mixers.”
“Pesticide/insecticide labeled for household use only present in establishment. Observed on shelf above locker - cans of Ray insecticide.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in kitchen - cooked pork (49F - Cold Holding) as per operator item held out of temperature for approximately 1 hour. Item not portioned or prepared today. Employee discarded.”
“Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in kitchen - pot of rice (68F - Hot Holding) As per operator item held out of temperature for approximately 1 hour.”
**POKE SUSHI
1000 N BROADWALK
HOLLYWOOD BEACH
INSPECTION DATE 2/20
17 VIOLATIONS FOUND
FOLLOW-UP INSPECTION REQUIRED
“Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Dishwasher area, observed two flying insects around triple sink and dishwasher area.”
“Time/temperature control for safety food thawed in an improper manner. Bags of tuna and salmon being defrost on prep sink, employee removed and placed under cold running water.”
“Dish machine chlorine sanitizer not at proper minimum strength. Discontinue use of dish machine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm).”
“Employee switched from working with raw food to ready-to-eat food without washing hands. Employee prepared three sushi bowls , touching raw tuna and raw salmon, changed gloves, then grabbed a hamburger bun and sliced of cheese to prep a different customer order. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.”
“Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw tuna and raw salmon over cut cabbage and pineapple salad. Employee placed raw food on bottom portion. Repeat Violation.”
“Food-contact surface soiled with food debris, mold-like substance or slime. Soiled microwave, old food residues, in front of sea food flip top.”
“No soap provided at handwash sink. Cook line, employee provided.”
“Required employee training expired for all employees.”
**NANOU FRENCH BAKERY
2915 EAST LAS OLAS BLVD.
FORT LAUDERDALE
INSPECTION DATE 2/20
8 VIOLATIONS FOUND
FOLLOW-UP INSPECTION REQUIRED
“Live, small flying insects found. 1) Observed approximately 8 live, small flying insects, not landing, near orange juice station at front counter. 2) Observed approximately 2 live, small flying insects, landing, on prep table inside kitchen.”
“Raw animal food stored over/not properly separated from ready-to-eat food. 1) Observed raw shell eggs and raw sausage patties stored above crepes, stored inside 3 door low boy cooler in kitchen. Employee properly stored. 2) Observed raw sausage stored above container of tomatoes inside Dixell cooler in kitchen.”
“Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed at cook line employee crack eggs and put potatoes in different pan, no hand wash. Educated employee on proper hand wash procedures. Employee washed hands.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs (53F - Cold Holding) at cook line. Per employee, food out of temperature for approximately 20 minutes. Suggested using Time as a Public Health Control. Employee put eggs back inside low boy cooler to quick chill.”
“Hand wash sink used for purposes other than handwashing. Observed hand wash sink at front counter used to fill drinking water vessels for guests.”
**BUFFALO WILD WINGS
11555 PINES BLVD.
PEMBROKE PINES
INSPECTION DATE 2/19
6 VIOLATIONS FOUND
FOLLOW-UP INSPECTION REQUIRED
“Live, small flying insects found - Observed 3 live flying insects found at dishwashing area. Repeat Violation.”
**411 SOUTH BAR AND GRILL
411 SOUTH FORT LAUDERDALE BEACH BLVD.
FORT LAUDERDALE
INSPECTION DATE 2/19
12 VIOLATIONS FOUND
FOLLOW-UP INSPECTION REQUIRED
“Live, small flying insects found 1) Observed approximately 8 live, small flying insects at bar area, landing on guest single service napkins. 2) Observed approximately 2 live, small flying insects at bar, landing on wall at side room of bar where triple sink is located. 3) Observed approximately 8 live, small flying insects at bar, not landing, next to side room of bar where triple sink is located. 4) Observed approximately 2 live, small flying insects landing on table at booth next to large ice machine, located next to bar. 5) Observed one live, small flying insect landing on straws located at bar.”
“Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked ground beef inside walk in cooler.”
“Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 2 drawer cooler #1// raw chicken (46F - Cold Holding); French toast batter (54F - Cold Holding); Canadian bacon (56F - Cold Holding). Per operator, food not prepped or portioned today; food out of temperature for approximately two hours.”
“Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed no time marking on cheese sauce and cooked ground beef at cook line.”